Nori-Crusted Filet Mignon

If you love steak and you love sushi, this a recipe I highly urge you to try. It's simple, fast and incredibly delicious. The best part is you can substitute the filet with any type of steak, even ahi tuna. Enjoy!

NORI-CRUSTED FILET MIGNON (serves 4)

(4) 5-6 oz. portions of Filet Mignon (1 to 1¼ inches thick)

4 sheets of nori, torn into large pieces

1 tbsp sesame seeds plus extra for garnish

¼ tsp crushed red pepper

Salt and fresh ground black pepper

2 tbsp extra virgin olive oil

For the sauce

¼ cup low sodium soy sauce

3 tbsp fresh lemon juice

2 tbsp aji-mirin (sweet Japanese cooking wine)

1 tbsp sesame oil

Season both sides of steaks with salt and pepper and set aside.

Place nori, sesame seeds and crushed red pepper into a food processor. Process mixture until nori becomes a powder.

Move processed nori to a dish and dredge both sides of steaks in the mixture. Set the dredged steaks aside.

Meanwhile, place all of the sauce ingredients into a small bowl and whisk to combine.

In a skillet, heat olive oil until shimmering and quite hot. Sear steaks for 3 – 4 minutes on each side for rare/medium rare. Allow steaks to rest on a cutting board for 5 minutes.

Slice steaks on the bias and arrange on plates. Drizzle with sauce and garnish with extra sesame seeds.